pickled cucumbers

This is not your ordinary recipe for pickles. This is an Asian-inspired, sweet and sour, and spicy recipe for pickled easy cucumbers! With just a few recipes, you can create simple yet original pickles that you can serve with everything: salads, burgers, tacos, nachos, soups, side dishes...

Spicy Sweet and Sour Pickled Cucumbers

qukes, Lebanese or English cucumbers (thinly sliced, with the skin on)

large shallot or red onion (thinly sliced)

white rice vinegar (seasoned

white granulated sugar

tsp salt

tsp chilli flakes

ginger

Using a mandoline or a very sharp knife (be very careful when using the sharp knife!) slice your cucumbers and a shallot or red onion. Push it to the bottom of a clean pickling jar and set aside.

In a bowl, mix together rice or apple cider vinegar, white sugar, salt, chilli flakes, and fresh ginger. Stir until all sugar and salt is fully dissolved.

Pour the brine over the cucumbers and shallot in the jar. Make sure they are fully covered with the brine.

Let it sit for at least 30 minutes before eating. Serve as a side dish or on your burgers, tacos, nachos, pizzas etc.

Once open the jar can be stored in a fridge for up to 1 week.

These tangy and oh-so-simple-to-make sweet and sour Asian pickled cucumbers take only about 5 minutes to make, and are one of our favorite snacks.

Sweet and Sour Asian Pickled Cucumbers

seasoned rice vinegar

sugar

salt

red chile flakes

cucumbers

shallot

Slice the cucumbers into very thin coins (a mandoline works well for this job) and thinly slice the shallot as well. Add both to the quart jar or medium size bowl.

In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.

Cover and refrigerate for at least 30 minutes or up to 3 days.

We're adding this recipe for Chinese Pickled Cucumbers to our culinary genealogy. These easy-to-make Chinese Pickled Cucumbers are delicious--and crunchy!

Chinese Pickled Cucumbers (酱黄瓜)

English/hothouse cucumbers ((best to use seedless cucumber

sugar ((divided))

salt ((divided))

Chinese black vinegar

soy sauce

bay leaves

garlic ((smashed))

chili peppers ((de-seeded, optional))

Rinse off the cucumbers and wipe them dry. Trim off both ends, and cut each cucumber into 4 equal sections. Cut each section into 6 equal-sized strips. Transfer to a bowl and add ½ teaspoon sugar and 1 teaspoon salt. Toss, cover, and refrigerate for 1 hour.

At the same time, make the sauce by combining 2 ½ teaspoons sugar, ½ teaspoon salt, 1 tablespoon black vinegar, 2 tablespoons light soy sauce, ¼ teaspoon dark soy sauce, 2 bay leaves, 4 cloves of garlic, and the chili peppers. Stir and make sure the sugar and salt are completed dissolved.

Once the cucumber has marinated for 1 hour in the fridge, dump out the liquid from the bowl they were sitting in. You should be able to get rid of at least ¼ cup of liquid. Now add the prepared sauce, and mix everything well. Cover and marinate in the refrigerator overnight. The cucumbers should be ready to serve the next morning with a hot bowl of congee!

Making pickles in this way is one of the simplest - you can make them in an hour if you are in a hurry. Even if the pickling time is only 2 hours, the pickled cucumbers are so tasty and full of umami. Specks of white grains from the koji are pretty on the green cucumbers.Total Time assumes the pickling time is 2 hours, which is the shortest time.Please see the post Shio Kōji Recipes – Pork Sauté and Pickled Cucumbers for Meal Ideas using today&#39;s dish.

Cucumbers Pickled in Shio Kōji

/ 0.6lb cucumbers ((note 1))

1½ tbsp Shio Koji ((note 2))

mirin ((optional, note 3))

Cut both ends of the cucumbers off. Slice each cucumber diagonally into 7mm / ¼” thick pieces.

Place the cucumber slices in a zip lock bag.

Add Shio Kōji and mirin (if using) to the bag and massage the bag well, ensuring that all cucumber pieces are coated in Shio Kōji.

Remove air from the bag as much as possible and seal the bag.

Refrigerate for at least 2 hours, preferably overnight.

Come learn how to make your own crunchy refrigerator dill pickles. They&#039;re quick and easy to make, delicious, and delectably tangy - ready to eat in five days!

Crunchy Refrigerator Pickles: Quick &amp; Easy Homemade Dill Pickles Recipe

2-6 Fresh cucumbers (depending on type and size)

Water

Distilled white vinegar

Apple cider vinegar

Sea salt, kosher or pickling salt

Sugar

dill (a small handful) OR 2-3 dill flower heads

Fresh garlic cloves, peeled

Peppercorns,

Mustard seed

Red chili flakes

leaves

onion

Wash the fresh dill and cucumbers (avoid using bruised or damaged ones).

Trim off the ends of the cucumbers, and then cut them into your desired shape and size (slices, spears, halves, etc).

Prepare the pickling brine by combining the water, vinegars, sugar, and salt in a saucepan on the stove. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool to lukewarm/room temperature before adding to the jar.

Add the fresh dill, garlic cloves, and remaining called-for spices to the bottom of a clean quart jar.

Add recommended grape leaves (or oak, horseradish or black tea leaves) to the bottom of the jar now, or on top of the cucumbers.

Add the cucumbers into the jar until full, carefully packing to reduce wasted space.

Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.

Place an air-tight lid on the jar, and then move to the refrigerator.

For optimum flavor, allow the pickles to marinate in the refrigerator for at least 5 days before consuming.

Enjoy your homemade pickles within 2 to 3 months for best quality and flavor. Maintain refrigerated at all times.

Jabara Ponzu Pickled Cucumbers (ジャバラきゅうり)

Mini Cucumbers (or 2 Japanese cucumbers) (200 grams)

tbsp ponzu (60 milliliters)

tbsp minced garlic (12 grams)

tbsp sesame seeds, optional

water

Place chopsticks on each side of the cucumbers and make diagonal cuts (about 1mm thickness) all the way. Flip to other side without changing direction and slice diagonally again.

Mix salt and water. Add cucumbers and massage the salty water into the cucumbers. Let it sit for 5 minutes.

In the meantime, mix seasoning ingredients into a bag. Remove cucumbers and squeeze excess moisture out. Add it to the seasoning back and remove air. Seal and allow it to pickle in the fridge for 10 minutes.

Add it to a bowl, garnish with sesame seeds. Serve and enjoy!

Loved it! I'll start making all the time!

I’ve always seen cucumbers cut this way - and have even seen the TikTok potatoes cut this way - but your recipe made it look SO simple I couldn’t not attempt. The five minute brine soak and cutting method were surprisingly effective; I pickled while I cooked the rest of my lunch and it came out really tasty! I added orange zest to really amp that citrus flavor, too - delicious!

I will more than likely always make my pickled cucumbers this way! It’s the combination of presentation and simplicity for me! Thanks so much for sharing this recipe with us!

Delish, quick and easy! Amazing healthy snack

These were so delicious and so refreshing!! Gonna be making these weekly!! 10 out of 10!!

I didn't have ponzu so I subbed a combo of half lemon and half soy sauce.  The brine was great!  My garden cucumbers skin was a bit too bitter, so I shaved half the skin for a fun look. I even marinated some watermelon in the brine and it was another good combo!  Thanks for making recipes look so approachable!

This is such a refreshing and healthy snack. Definitely my must have!!

This was so easy to throw together and my family ate through four cucumbers in a matter of two days! Super delicious, and I saved the pickling liquid to marinate some tofu as well.

I am not such a cucumber person BUT nevertheless the recipy just looked so easy to make, healthy and tasty too so I tried your ponzu pickled cumcumber recipy and the taste totally reminded me of my mothers pickles side dishes and that one I do liked a lot. I didn't thought it was that doable! I will eat cucumbers more often now!! ^^

This is so unbelievable easy and good! I like them fresh made, but they are good, too, when leaved in the seasoning for longer. First time I tried, I made so many, I couldn't eat in one. So I left them two days in the fridge... They got a more intense and less refreshing taste, but nevertheless they stay delicious. 

And I simply like this cutting so much 😀

I hardly leave comments online but this recipe was so AMAZING and EASY. Am not a chef so this was such a good step to try and make homemade goodies 😅 and my friends loved it too! Gonna make another batch soonnnnn

ADDICTING. Seriously this recipe is so easy and insanely good. It’s a must try. I’ve made it 2 days in a row haha

So light, refreshing, simple, and delicious! I made a batch of these pickled cucumbers to put on the Teriyaki Tofu Donburi and it was amazing! Of course, I ate quite a few as I was preparing the donburi as well!

This is my new favorite way to enjoy cucumbers! It's such a quick and easy recipe, and so delicious! 💕🥒

I loved this! I need to practice better cucumber cutting skills and I added soy sauce, fresh lime juice and mirin in lieu of ponzu sauce along with garlic ofc! Amazing and so so refreshing 😍😍

Delicious! Such a great side dish, and I used the remaining sauce as salad dressing the next day as well.

This is so delicious!!! It's the perfect accompaniment to any dish! It's so crisp and fresh!

i though cucumbers are boring, this recipe is everything, everytime i make an OkonomiKitchen recipe i have this salad with it. 10/10

The dressing is so delicious and refreshing! I cut my cucumbers up in little rings since I am way too lazy to make it look pretty (especially for myself) 😂 but wow such a recommended recipe!

So simple and so delicious!! I’ve made this twice now and today, added some soft tofu to marinade in the ponzu with the cucumbers. 🔥

LOVE THIS RECIPE!! First time using PONZU sauce for marinate and it is absolutely refreshing! :D Great for summer crunch with cold soba / rice

This has become my go to snack and side for dishes lately!! It’s so easy, quick, and light but satisfying. The sauce included is delicious and refreshing but the cucumbers are easy to prep and experiment with different sauces. I legitimately cannot stop eating this.

This recipe is so awesome! Very quick and easy to make. I've been making it almost every day. The first time I made it I didn't have enough cucumbers (some of the ones we bought turned bad), so I tried adding Roma tomatoes in addition to the cucumbers, and it turned out great! I placed the tomatoes into the 5 minute salt bath as well, and it really helped to keep the sauce from getting too watery while pickling. 

I'm excited to try this with other veggies. I've been kind of obsessed with cutting other veggies in the same diagonal lattice pattern, hehe. This is one of the funnest recipes I've tried in a while. :)

Love love love these cukes, and so easy to make. The Instagram video was really helpful to get the cutting technique down.

It was my first time making Jabara pickled cucumber, it was not easy to cut cucumbers well at first, but easy to complete from the second cucumber! Thank you for sharing!

super yummy, easy, and refreshing side dish!

a simple, delicious, easy, and refreshing side dish! I've already made it multiple times.

Hi! Saw this recipe on Instagram just as I was trying to think about what to do with some cucumbers which had gone a little dry and wrinkled (oops). I didn't have any ponzu on hand, so I decided on red chilli, sesame oil and mentsuyu and they've turned out amazing! Thanks for sharing this recipe and I'll definitely be making this again :)

I literally make this every week. So quick, so tasty, so refreshing!

Made this a couple days ago for the week as a side dish and I could not believe how simple the recipe was, yet how good it tasted!! I might make this every week. Thanks so much!!

This is an amazing recipe for a lazy day!!! I only spend 3 min to make the whole thing and It taste amazing as it looks. Perfect with rice or any dish.

This is an amazing recipe for a lazy day!!!

Sehr lecker.  Kann ich nur empfehlen.  Sehr einfach und mega lecker  
Was ganz neues für Europäer 
Weiter so  ich freue mich auf neue ideen

This is definitely the most fun way to eat cucumbers! The short pickle leaves them crunchy, fresh and perfectly seasoned. This is also an incredibly versatile base recipe - add spices or flavors you enjoy to change it up!  I ate them as a snack and added chili crunch and sesame oil if they were perfection!

Salted Pickled Cucumbers are made with the simplest and oldest method of pickling. It is so simple that it takes a mere 5 minutes to pickle the cucumbers. But you need to leave the pickles for 1-2 days before enjoying them.

Salt Pickled Cucumbers

Lebanese cucumbers ((350-400 grams / 0.8-0.9lb, note 1))

Remove both ends of cucumbers.

Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.

Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).

When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.

Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.

Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.

Diagonally slice the cucumber into 7mm-1cm / ¼&quot;-⅜” thick pieces. If the cucumber is a bit fat, halve it vertically first, then slice diagonally. It looks nice when you place the sliced cucumbers together.

Alternatively, use &#039;rangiri&#039; (roll cutting) method and pile up all the cucumber pieces in a large bowl.

To Serve

These crunchy Japanese quick pickles are easy to make and the perfect salty, sweet and sour low calorie snack to serve before or with a meal.

Japanese Quick Pickled Cucumbers

cucumber

scallions (diced)

rice wine vinegar

soy sauce (low sodium)

sesame oil

chili paste (optional)

sesame seeds (optional garnish)

In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.

Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.

Garnish with black roasted sesame seeds.

If you&#39;re a fan of tangy deli cucumber pickles and pickled tomatoes then you&#39;ll be ready to dive in to this recipe for classic deli-style Kosher sour dill pickles. Even better is the fact that they can be made in about an hour! This recipe is also perfect for pickled tomatoes, a great way to utilize end of season green tomatoes. After you make them, they are ready to eat in a day, at peak after a week, and they keep for 3 months or so before the taste changes.

Kosher Dill Pickles And Pickled Tomatoes Recipe

½ serrano or jalapeno chile

tomatoes

garlic

dill seeds

black peppercorns

white vinegar

Morton Coarse Kosher Salt

Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut bad spots out of the tomatoes and cut the big ones into quarters, small ones in half. Peel the garlic cloves and slice them in half langthewise.

Prep the bottle. Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath.

Load up. Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2&quot; - 3/4&quot; (12.7 - 19.1 mm) of space at the top.

Make the brine. Combine the vinegar, water, and salt in a sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4&quot; (6.4 mm) of the top. Wipe the jar top, put the lids on and tighten.

Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.

Beware. The brine will taste very salty at first, but don&#39;t panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.

These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade pickles in your fridge all the time.  Plus, you don&#x27;t need any special equipment! All you need is some cucumbers, equal parts water and vinegar mixture, some spices and mason jars - or any large glass jars with a sealable lid. And voila: you&#x27;ve made your own pickles!

Easy No Cook Refrigerator Pickles

jalapeno

berries

tsp sugar

tsp dill*

tsp red pepper flakes

fennel seed

tsp black pepper

apple cider vinegar

PREP: Get a clean 32 oz glass container...

PREP: Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers and jalapeno into 1/4 inch slices and place half of them in the jar.

LAYER: Mince your garlic cloves, and crush the...

LAYER: Mince your garlic cloves, and crush the all-spice berries and fennel seed under your knife to help release the oils. Add these and all the rest of your spices to the jar. Cover with the remaining cucumbers and jalapenos.

FINISH THE BRINE: Pour in the hot water...

FINISH THE BRINE: Pour in the hot water and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.

STEEP: Place the pickles-to-be in your refrigerator and...

STEEP: Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

https://mediavine-res.cloudinary.com/video/upload/sm7xid65xbadppcutqdy.mp4

These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade pickles in your fridge all the time.  Plus, you don’t need any special equipment! All you need is some cucumbers, equal parts water and vinegar mixture, some spices and mason jars – or any large glass jars with a sealable lid. And voila: you’ve made your own pickles!

Top 10 pickled cucumbers recipes from across the web

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Top Tags

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Top 10 pickled cucumbers recipes from across the web

The most viewed pickled cucumbers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Sweet and Sour Pickled Cucumb...

Sweet and Sour Asian Pickled Cucumb...

Chinese Pickled Cucumbers (酱黄瓜)

Cucumbers Pickled in Shio Kōji

Crunchy Refrigerator Pickles: Quick...

Jabara Ponzu Pickled Cucumbers (ジャバ...

Salt Pickled Cucumbers

Japanese Quick Pickled Cucumbers

Kosher Dill Pickles And Pickled Tom...

Easy No Cook Refrigerator Pickles

The most viewed pickled cucumbers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine